Curried Pumpkin Soup

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Nutrition
Bowl with Spoon

Prep time:
10 MIN

Kitchen Timer

Cook time:
30 MIN

Silouette of 2 people

Yield:
8 Servings

Silverware

Serving Size:
3/4 cup

Ingredients:

  • 1⁄2 pound fresh mushrooms, sliced
  • 1⁄2 cup chopped onion
  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 3 cups vegetable broth (see notes)
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1 tablespoon honey
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄4 teaspoon ground nutmeg
  • fresh or frozen chives (optional)

Directions:

In 4 quart (or larger) saucepan, sauté the mushrooms and onion in margarine until tender. Stir in the flour and curry powder until blended. Gradually add the broth.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the pumpkin, milk, honey, salt, pepper, and nutmeg; heat through.
Garnish with chives if desired.
Refrigerate leftovers within 2 hours.

Notes:

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Try substituting cooked winter squash or cooked pumpkin for canned pumpkin. Mash and measure out 2 cups for soup.
Honey is not recommended for children under 1 year old.